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You probably believe you would have to be dying with no other food left on the planet in order to even think about eating beetles. Entomophagy is actually a popular custom in many parts of America, Africa, Asia, Australia and New Zealand. Over thousands of different types of insects are eaten in these parts of the world. I would like to share some recipes that I have discovered that maybe will interest you into trying it sometime. I am pretty sure eating beetles goes against the vegetarian code, so I will not be able to try these delicious treats. If anyone has tried eating beetles or its part of their favorite snack, I would love to know your thoughts on it and what the taste like (possibly chicken?).

– June bug: June bugs (Phyllophaga) can be eaten at both the larval and adult stage. Native Americans roasted them over coals and ate them like popcorn.

– Mealworm: Mealworms are found wherever there is, well, meal! They are the larva of the mealworm beetle. They are often prepared boiled, sauteed, roasted, or fried, and taste like a nutty shrimp.

– Sago grubs: the larvae of the Palm Weevil. Sago Delight, or fried Sago grubs, is a specialty in Malaysia and Indonesia. In Borneo and Papua New Guinea, they are often cooked in Sago flour, and wrapped in a Sago leaf like a tamale. They are said to taste somewhat like bacon, and are an essential source of fat. (Image via Deliciouslytasteless.com)

For this nutritious recipe, simply blend cottage cheese, lemon juice, skimmed milk and spices. Once a smooth creamy consistency is attained, add whole June bugs for a crunchy texture. Be sure to remove their wings and heads. June bugs contain 13.4g of protein, so they are perfect for growing kids or after a long work out at the gym. This recipe is apparently sweeping through Maine and Arizona, proving once and for all that bugs are coming back in style.

Water Beetle a la Crme

Although the look of this dish is enough to give small children nightmares, this concoction is a popular dinner in Asia and India. Add 250 grams of water beetles to a pot of boiling water containing a little salt and soda, and boil for 2 minutes until tender. Put your water beetles into a saucepan, and season with salt, butter and cream.

Garnish water beetles with herbs and serve it hot. Giant water beetles contain 19.8g of protein, 13.6mg of iron and a whopping 43.5mg of calcium per 100g. This dish may keep the dentist away, but it’s going to be a while until it catches on outside of the Orient.